Omelet Chassi (French recipe).
Make an omelet as described above. Before folding, spread a cupful of creamed chicken over the top, then double and turn over on a platter. Put on the top some thick, well-sea soned tomato sauce.
Bread Omelet. 6 eggs, 3 tablespoonfuls stale bread crumbs, 1 cupful milk, Pepper and salt, tablespoonfuls butter.
Scald the milk, pour over the crumbs and allow it to soak, beat the whites and yolks separately until very light. Stir the crumb mixture into the yolks, add the seasoning, then cut in with palette knife the whites beaten to a stiff froth. Pour into a deep buttered baking dish and bake in a hot oven till browned on top.
Oyster Omelet.
12 oysters, 3 tablespoonfuls cream, 3 tablespoonfuls strained oyster liquor, Pepper and salt, 1 tablespoonful butter, 1 tablespoonful flour.
For this dish, prepare the oyster filling before beginning to cook tbe omelet. Strain the oysters and cut them with a scissors into small pieces. Make a. white sauce from the butter, flour, oyster liquor, cream, and sea sonings. When hot and creamy, put in the chopped oysters and cook a few minutes. Set the sauce over boiling water to keep hot while mak ing the omelet. When ready, pour over the oyster mixture, fold, and serve immediately.
Cheese Omelet.
Over an omelet, when ready to fold, sprinkle grated cheese with a little seasoning. Slip out on a hot
platter and sprinkle again with cheese. Set in a hot oven for a few minutes before serving.
Ham Omelet.
Over the top of an omelet, before the egg begins to set, sprinkle tea cupful minced ham; let it cook for a minute or two longer, then set in the oven as directed, and serve hot.
Bismarck Omelet (German recipe). pound bacon, 8 eggs.
Fry the bacon cut in dice; beat the eggs with pepper and salt; add to the bacon, and fry all together. Stir until it gets thick, and turn out on a dish.
Parsley Omelet (Scotch recipe). cupful cream, 6 eggs, 1 tablespoonful butter, 1 tablespoonful minced parsley.
Beat the yolks of the eggs with a little cayenne and salt; add a small piece of shallot and parsley shredded fine; mix; whip the whites of the eggs and stir into the omelet, melt the butter in a frying pan, and pour In the eggs. Cook flve minutes; serve very hot.
Eggs Fricasseed.
Put piece of butter in a stewpan with some finely minced parsley and minced onion, 1 teacupful stock and 1 tablespoonful flour. Boil eggs hard, cut in slices, and put them in with a little salt and pepper. Beat up the yolk of an egg in cupful cream; add this with the juice of half a lemon. Mix well, make very hot, and serve with sippets of toast ed or fried bread.